Since 1924, when our grandfather arrived and got his first job in America feeding dough into the Fig Newton machine at the National Biscuit Company in New York, to our cousins, who owned the famous Savoia Pastry Shop in Manhattan’s Knickerbocker Village from the 1920’s to the 1950’s, to our own modern bakeries in Nebraska and Florida, our family’s been learning, baking, and sharing our delicious and wholesome treats for almost 100 years.

We’ve baked tens of thousands of pounds of French Bread, Brioche, Croissants, and pastries over all those years, and working with different flours, leavening agents and other ingredients all that time gave us the valuable knowledge to create the recipes for our Lily From the Village® baking mixes.

And yes, we still make and test all our product ideas ourselves, with the help and valuable feedback from our friends, family, and customers. This is a picture of the actual mixer we use when creating and fine tuning new recipes before scaling them up for our packaging company.